r) until the rice is completely cooked. Add salt and pepper
and a little saffron, if you like it.

When the rice is almost cooked, add to it some brown stock. Dress with
parmesan cheese and some butter. Mix well and serve hot. This dish must
not be allowed to be overcooked or cooled before eating.

23

RISOTTO WITH CHICKEN GIBLETS

(Risotto alla Milanese II)

The broth for this risotto may be made by cooking together the giblets,
neck and tips of wings of a chicken which is to be roasted, or it may be
made from the left-overs of roast fowl.

Boil the rice until it is about half done in salted water. Then let the
water cook away and begin adding the broth, in such quantity that the
rice will be nearly dry when it is tender. Fry one chopped onion in the
oil or fat. Some mushrooms cut up small are a very good addition to this
"=Soffritto=". Mince the chicken giblets and add to the onion. Stir the
mixture into the rice. Add grated cheese and a beaten egg just as the
rice is taken from the fire.

24

(Risotto con piselli)

Wash and dry 1-1/2 lb. rice; chop fine one medium sized onion and put it
on the fire with a small quantity of butter.

When the onion is well browned, add the rice little by little, stirring
with a wooden spoon. Add some boiling water one cup at a time. Drain the
peas previously prepared (fresh or canned peas may be used) and add them
toward the end of the cooking. When the whole is almost cooked, add some
salt and take it away from the water almost dry. Add some butter, stir
and serve hot.

25

RISOTTO WITH LOBSTER

(Risotto coi gamberi)

For this risotto either lobster or crab meat can be used: the former is,
however, considered more tasty. The lobster or crab meat ought to be
about half the weight of the rice employed. A little more than a pound
of rice and half this weight of crab meat ought to be enough for six
persons.

Chop fine a sprig of parsley, a stalk of celery, one carrot, half an
onion a clove of garlic and brown the whole in good olive oil. When
browned, add the crab meat and season with salt and pepper. During the
cooking process stir and turn over the crabs, and when they have become
red, pour over as much hot water as is necessary to cook the rice.

After the water boils for a while, remove the lobster (or crab, or
craw-fish) leaving the saucepan on the fire. Put half of the crabs
aside, and grind the rest. Rub the ground meat through the sieve and put
it back